Green Peppercorn Sauce

Steaks, pork loins, veal chops and many more hearty cuts are well complimented with this very tasty sauce.

Ingredients 

• 2 shallots, finely chopped
• 2 garlic cloves peeled and rough chopped
• 1 tablespoon of thyme leaves
• 1 cup brandy
• 4 cups homemade chicken stock
• 2 tablespoons dijon mustard
• 2 tablespoons grainy mustard
• 1 cup heavy cream
• 1/2 cup of green peppercorns in brine
• Extra virgin olive oil
• Kosher salt and freshly ground pepper

Making It

• Take whatever pan you roasted the meat and use it as the base.  Alternatively cut some of the fat off the meat before roasting and sear in the pan you will make the sauce with after drizzling some olive oil over medium heat
• Saute the shallots for two minutes then add the garlic and thyme leaves for another two minutes, remove from heat and add the brandy light it on fire with a long match, as it flairs up quickly and high. When the fire dies down put the pan back on the flame, add the chicken stock and reduce by half
• Add the cream, mustard and peppercorns and reduce by half
• Strain out solids and put 1 tablespoons of the peppercorns back in
• Salt and pepper to taste